Another Easter-egg Recipe: Devilled Eggs!

Here’s another eggy recipe to help use up those boiled eggs. I normally advocate only using fresh and local eggs, but you may want to choose eggs that have sat around for a week or 3 for boiling, especially if you want to make devilled eggs vs egg salad. Freshies are just too darned hard to peel!

I love deviled eggs, despite them maybe not loving me so much. The husband loves them even more, so what better snack to whip up post Easter…. especially when you’ve got some smoked salmon on your hands! Firstly, one must boil eggs to be devilled CORRECTLY.

To boil the eggs:
Place eggs in pan and cover with 1 inch of COLD water, along with 1 tsp of baking soda if using fresh eggs. Bring to a boil on med/high heat. Once boiling, cover and remove from heat, set a timer for 15 minutes. After the 15 minutes have elapsed, pour out the hot water and put the eggs in a bowl of ice water then the fridge until ready to use.

Deviled Eggs:

Most ingredients are to taste, you just need a creamy consistency, this is about what i tend to:

Mush the yolks with the seasonings and mayo/mustard until rather creamy/sticky. Add the onions into the mixture along with about half the salmon, diced up small. Taste and adjust to your liking. Carefully spoon the filling into the halved egg whites (which hopefully look less gnarley than mine did) and garnish with some green pepper, a larger pice of salmon and a dusting paprika.

The smooth texture of egg yolk and salmon go together divinely, and are accented by the crunchy brightness of the chives. Yum!

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Lee { Yes! I hang my cheese in butter muslin all the time. I think it makes it easier to control the amount of liquid left in... } – Sep 24, 4:04 AM

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